Here it is, Halloween week, the week where we adults can become kids again! Throughout this week, I’ll be passing along recipes connected with Halloween. Since it falls on a Saturday this year, you’ll have plenty of time to get what you need to prepare what you’d like to. Let’s start off with a hot drink, entitled “Hot Halloween Punch”. Although the title indicates Halloween, it’s great anytime during the fall season.
This recipe makes 7-1/2 cups of punch, so the measurements can be adjusted according to the number being served. You start by brewing tea. While it’s being brewed, you cut orange slices in half and stud each one with cloves. Separately, you heat apple juice, brown sugar, nutmeg, ginger and cinnamon sticks in a large saucepan and bring to boiling. After a minute of boiling, this is combined with the prepared tea. It’s now ready! Place a clove-studded orange slice either inside the cup or off the edge of the cup and it’s attractive and refreshing!
The tea bags you’ll need are the regular-sized bags and of course, you can use either the regular or decaffinated versions. If you choose to use the larger tea bags, you’ll need to adjust the number of bags to adjust the size of the bags. If you have leftovers, the punch will keep in the refrigerator covered and it will keep quite well. I find that the longer you keep it, the better it is. The spices seem to “marinate” the punch more and this helps the flavor of the spices to really come through
This past week, I shared a recipe for “Rainbow Popcorn Balls”, which is also great for Halloween. In case you missed the recipe, click on the embedded link to get it. They are as much fun to make as they are to eat!
Whether it’s Halloween or just a cool, fall day, this punch will be welcome and very flavorful!
HOT HALLOWEEN PUNCH
- 4 cups boiling water
- 8 tea bags
- 6 orange slices
- 12 whole cloves
- 3 cups apple juice
- 1/2 cup brown sugar, packed
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 4 (3 inch) cinnamon sticks
Pour the boiling water over the tea bags. Cover and let stand 5 minutes. Remove tea bags. Meanwhile, cut each orange slice in half and insert a clove into each half-slice. Heat the apple juice, brown sugar, nutmeg, ginger and cinnamon sticks in a large saucepan. Boil for 1 minute. Combine with hot tea. Serve garnished with clove-studded orange slices. Yield: 7-1/2 cups.